I can't believe that it's November already. Before you know it, Thanksgiving will be here with Christmas not far behind. Your calendar is filling up quickly with many Holiday events. Your slow cooker will now be your friend. You can get all of the ingredients in the slow cooker the night before, refrigerate, and plug it in, first thing in the morning, and dinner will be ready when you come home. The Slow Cooker will free up you time to go shopping, wrap packages, or go to school events, and many more.
I made this Chicken Teriyaki in the slow cooker, cooked some frozen stir fry vegetables and rice, and Voila, dinner was ready. I will be making this dish again soon. Tender chunks of chicken covered in a slightly sweet, and tangy sauce, on top of cooked rice with and stir stir fry veggies. The recipe called for low sodium soy sauce, but I used half low sodium soy sauce and half low sodium Teriyaki sauce. Low sodium Teriyaki sauce has only 320 mg of sodium and 3 g of sugar compared to over 500 mg of sodium in low sodium soy sauce, saving at least 180 mg of sodium. If you are on a low sodium diet, that's a lot. Because the Teriyaki sauce has 3 gr of sugar, I only used 1/4 cup sugar in the sauce, and it was wonderful. So, dust off your slow cooker, and make this wonderful dish. Enjoy!
Slow Cooker Teriyaki Chicken
1 to 1 1/2 lbs. boneless skinless chicken breasts
1/2 cup granulated sugar ( I used 1/4 c sugar)
1/2 cup low-sodium soy sauce (I used 1/4 c low sodium soy sauce and 1/4 c low sodium Teriyaki sauce)
3 tablespoons apple cider vinegar
1/2 teaspoon ground ginger
1 clove minced garlic
1/8 teaspoon freshly cracked black pepper
2 teaspoons cornstarch
2 teaspoons water
4 cups hot cooked white or brown rice
Sesame seeds and chopped scallions, optional( I didn't use)
In your slow cooker, stir together sugar, soy sauce, vinegar, ginger, garlic and pepper. Place chicken in slow cooker and coat well in soy mixture. Cook on low for 3-4 hours*, turning chicken occasionally.
Once cooked, carefully remove chicken from slow cooker, chop into bite-sized chunks; set aside.
Pour liquid into a medium saucepan and bring to a boil. In a small bowl, whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then add chicken to the saucepan. Coat chicken with sauce and let heat through.
Serve over cooked rice. Garnish with scallions and/or sesame seeds, if desired. and stir fry vegetables.
****I used 1 1/2 lbs. of chicken, which was fully cooked in 3 hours.